Search Recipes in Sara's Corner

Wednesday, July 8, 2009

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)Then Heat a pan either non stick or normal one.Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)You can even spread onion, garlic and red chilli chutney and put aloo masala.